SIGN IN YOUR ACCOUNT TO HAVE ACCESS TO DIFFERENT FEATURES

CREATE AN ACCOUNT FORGOT YOUR PASSWORD?

FORGOT YOUR DETAILS?

AAH, WAIT, I REMEMBER NOW!

CREATE ACCOUNT

ALREADY HAVE AN ACCOUNT?
  • LOGIN

TasteGuru.comTasteGuru.com

  • RECIPES
  • NUTRITION
  • MY STORY
  • CONTACT

Sea Bas with Artichokes, Zucchini and Tomatoes

by guycohen / Saturday, 04 November 2017 / Published in Fish Night, One Dish Meal
Sea Bas with Artichokes, Zucchini and Tomatoes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Prep Time Minutes 5
Cook Time 30 Minutes
Passive Time
Servings People
Prep Time Minutes 5 Cook Time 30 Minutes Passive Time Servings People
SIGN UP NOW - IT'S 100% FREE
If you like marinated artichokes, this one-dish fish meal is for you! The fish, cooked alongside zucchini, tomatoes and basil will make you nostalgic for the summer. Its worth the splurge for Sea Bass – there is nothing like its deep and creamy flavor. I like to serve this over quinoa or cous cous, to catch the delicious broth.
Ingredients
  • 6 Tomatoes diced
  • 3 Zucchini sliced into thin rounds
  • 4 Cloves Garlic minced
  • 1 Bunch Basil, fresh sliced thin and divided into two
  • 3 TBS Extra virgin olive oil
  • Salt and Pepper
  • 2 12 ounce marinated artichoke hearts, jars marinating juice reserved
  • 4 6-8 ounce Chilean Sea Bass, filets skin removed
  • 1 1/2 Cups Quinoa, uncooked*
Ingredients
  • 6 Tomatoes diced
  • 3 Zucchini sliced into thin rounds
  • 4 Cloves Garlic minced
  • 1 Bunch Basil, fresh sliced thin and divided into two
  • 3 TBS Extra virgin olive oil
  • Salt and Pepper
  • 2 12 ounce marinated artichoke hearts, jars marinating juice reserved
  • 4 6-8 ounce Chilean Sea Bass, filets skin removed
  • 1 1/2 Cups Quinoa, uncooked*
Instructions
  1. Preheat oven to 450.
  2. Place tomatoes, zucchini, garlic, oil, salt and pepper to taste and half of sliced basil into a 9 by 13 pyrex dish. Stir to combine and place in the oven for 15 minutes, until the tomatoes have begun to break down and the zucchinis are beginning to soften.
  3. Remove from oven and add the artichoke hearts, without the juice and stir to combine.
  4. Place the Sea Bass filets on top of the vegetable mixture.
  5. Pour generously some of the artichoke marinating juice on top of each filet and then season each filet with salt and pepper.
  6. Return the pyrex with the fish to the oven and cook uncovered for 20 minutes – not more, you don't want the Sea Bass to overcook.
  7. Serve the fish and veggies on top of cooked quinoa (or cous cous) with some of the vegetable/fish collected juices.
Recipe Notes

* I like to sautee a diced onion in olive oil in a small saucepan until beginning to brown and then add the quinoa. I cook the quinoa for a minute until it begins to be fragrant and then add 3 cups of water and bring to a simmer and cook until ready.

blank

About guycohen

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About

What’s for dinner? How many times did you hear that question and didn’t have a proper answer?

Plan your next week’s dinners and save time, money. And guess what, all recipes are tasty and healthy!

Pages

  • Blog
  • Contact
  • Privacy Policy
  • Terms of Service

Looking for something?

  • GET SOCIAL

© 2020 TasteGuru All rights reserved.

TOP